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Afternoon Snacks
Game tasting at Will, a few reminders for the weekend, and a fermenting workshop hosted by Greensgrow, all on today's Afternoon Snacks!
Afternoon Snacks
On today’s Afternoon Snacks: a tasting of game at Will tonight, plus some early suggestions for the weekend, from booze-soaked to highly practical.
There’s still time to snag a table at Will (1911 East Passyunk Ave.) tonight for their Tuesday tasting, which highlights game this time around. As usual, the prix fixe is $45 and it’s BYOB. The menu gathers an embarrassment of rich, earthy flavors, taking you through elk loin, guinea hen, and quail not once, but twice. But you can see that for yourself after the break.
Amuse Bouche: Pickled Quail
Bottarga – Radish
First Course: Guinea hen and Liver Boudin
Second Course: Lentil du Puy
Beetroot – Cognac
Third Course: Stuffed Quail
Oyster stuffing – Salsify – Saba
Fourth Course: Elk Loin
Winter market cassoulet – Juniper sauce
Dessert: Crepe Royal
White coffee crème – Cocoa nibs – Cardamom
This weekend, we’ve already shared a few good possibilities for fall-themed sousing—check out SPTR’s pumpkin carving contest for one, Memphis Taproom’s Thirstoberfest for another.
But if you’re looking for something a little different—say, something educational and hands-on, that will make you feel like a very competent grown-up—check out this weekend’s workshop at the Greensgrow Community Kitchen at St. Michael's Church (2139 East Cumberland St.). The topic? Fermenting sauerkraut and mead, with David Siller of Cobblestone Krautery. (You may have seen some of his wares around town at spots like the Fair Food Farmstand or Weaver’s Way.) You’ll start a jar of kraut to take home, learn how to make mead and other fermented things like tempeh and pickles, and sample some finished products as you go.
Class is in session Sat., Oct. 27, from – p.m. The cost is $35 and you’ll need to register over here if you want in.
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